微波杀菌时间对卤鹅杀菌效果的影响  

The Effect of Microwave Sterilization Time on Sterilization Effect of Spiced Goose Meat

作　　者：李星[1] 张晓春[1] 布丽君[1] 欧秀琼[1] 景绍红[1] 张玉婷[2] 

机构地区：[1]重庆市畜牧科学院,农业部养猪重点实验室,养猪科学重庆市市级重点实验室,荣昌402460 [2]西南大学荣昌校区,荣昌402460

出　　处：《食品工业》2015年第5期160-162,共3页The Food Industry

基　　金：重庆市基本科研业务费项目(12619)

摘　　要：以卤鹅储藏过程中菌落总数、挥发性盐基氮以及过氧化值的变化为指标,探讨了在微波杀菌温度确定的情况下,不同微波处理时间对卤鹅储藏的杀菌效果的影响。结果表明:对照组卤鹅储藏11 d后菌落总数超标,而经微波杀菌后的样品储藏3个月后其挥发性盐基氮、菌落总数、过氧化值等指标仍符合食用标准。综合考虑,杀菌温度为90℃时,杀菌时间为7,9和11 min的微波杀菌处理可以满足卤鹅杀菌要求。The variations of colony count, TVBN content and peroxide value （PV） of spiced goose meat was measured during storage, and the sterilization effect of different microwave sterilization time on spiced goose meat was studied when the microwave sterilization temperature was sure. The result showed that the colony count of the conlrol group （spiced goose meat without sterilization） surpassed the microbiology standard of meat product after 11 days＇ refrigeration, while the colony count, TVBN content and PV of the spiced goose meat treated by microwave sterilization were in accord with edible level after 3 months＇ refrigeration. With a comprehensive consideration, the spiced goose meat sterilized with microwave for 7, 9 and 11 min met the experimental requirements when the temperature was 90 %.

关 键 词：卤鹅 微波杀菌 微波时间 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]